Pemanfaatan Ekstrak Kulit Buah Naga Merah (Hylocereus polyrhizus) sebagai Pewarna Alami untuk Meningkatkan Produksi Jajanan Tradisional di Desa Sangging Kusamba, Klungkung

Sri Manauaba; Ida  Rindang Dwiyani; Made  Juniastra; Haqqika  Pasha; Listia  Puji Astuti; Wayan  Mirawati

doi:10.60004/komunita.v5i3.762

Sri Manauaba Univeristas Udayana
Ida Rindang Dwiyani Universitas Udayana
Made Juniastra Universitas Udayana
Haqqika Pasha Universitas Udayana
Listia Puji Astuti Universitas Udayana
Wayan Mirawati Universitas Udayana

DOI: https://doi.org/10.60004/komunita.v5i3.762

Keywords: Kata Kunci: Buah naga; Kusamba; Pewarna Makanan; Pengabdian Masyarakat, Desa Sangging

Abstract

Rengginang is a traditional Indonesian snack that is still produced using simple and labor-intensive methods, resulting in limited productivity and product quality. In addition, the widespread use of synthetic food colorants may pose health risks, highlighting the need for safer natural alternatives. This community service program aimed to improve the production of traditional snacks in Sangging Traditional Village, Kusamba, Klungkung, by utilizing extract from red dragon fruit (Hylocereus polyrhizus) peel as a natural food colorant. The program involved 5 community partners who participated in educational activities, practical training, technical assistance, and received supporting equipment, including a uli slicer, a rengginang molding machine, and a plastic sealing machine. The peel extract was prepared using the maceration method with 10% citric acid as the solvent for four days at room temperature. The extraction produced a 45% yield, an anthocyanin content of 38.33 mg/100 g, and an antioxidant activity of 80.13%, demonstrating the potential of red dragon fruit peel extract as a healthier alternative to synthetic food colorants. The integration of natural food coloring with appropriate production technology improved product quality and production efficiency. Overall, the program demonstrates that utilizing red dragon fruit peel waste can support safer food production, add economic value to agricultural by-products, and strengthen the competitiveness of traditional snack enterprises in Sangging Traditional Village.

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